This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It’s a rich yet homey meal that comes together quickly enough to make even on a weeknight.
Use reduced-fat sour cream at your own risk; it will likely curdle.
I made this last night and it was delicious! My husband and I agreed it was the best Stroganoff we've ever had (we grew up in the 50s-60s where it was a regular dinner item). I cut back quantities to accommodate two and I used leftover beef tenderloin from Christmas day. I also added about 1/3 cup of leftover porcini sauce that accompanied original tenderloin. It really added a wonderful richness to the overall dish. I will make this again and will to add some umami using Portabello shrooms and/or Worcester sauce. It all comes together quickly with some pre-prep. I recommend.
This was solid. I did add goth garlic and Worcestershire as some of the reviewer recommended. And I kept the mushrooms quartered, no smaller. It was excellent and inhaled by my family.
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